SUET PUDDING

One cup of molasses, one cup of sweet milk, one cup of suet (chopped fine), or a half cup of butter, one cup of raisins, half cup of currants, two and a half cups of flour, and a teaspoon of soda; mix well; add a pinch of salt, one teaspoonful allspice, and one teaspoon of cinnamon. Steam two hours.

SUET PUDDING

One cup of suet (chopped fine), one cup molasses, one cup raisins (seeded), one cup sweet milk, three cups flour, one large teaspoon soda, a little salt; mix, and steam three and one-half to four hours.

Serve with drawn butter sauce.

STEAMED SUET PUDDING

One cup of suet (chopped fine), one cup of sugar, one cup milk, one cup chopped raisins, three cups flour, with two teaspoonfuls baking powder, a little salt; spice to taste; mix, and steam three hours.

SAUCE.--One cup of sugar, one-half cup of butter (beaten to a cream), one tablespoonful of water, the yolk of one egg; heat to a scald; add the white of egg, well beaten, with a pinch of salt. Flavor with lemon.